Enchilada Bean Dip

Spicy, creamy, and delicious Enchilada Bean Dip is a party favorite and a total crowd-pleaser.

5 from 21 votes

Prep Time15

Cook Time45

Total Time1

Course Appetizer

Cuisine Mexican

Diet Vegetarian, Gluten-free

Servings: servings

Author: Nisha

1 ½ tablespoon extra virgin olive oil
1 tablespoon garlic chopped
2 jalapeños with seeds
1 medium onion chopped
1 green bell pepper chopped
16 ounces can medium enchilada sauce I love Hatch Chile (use medium for more spice)**
15 ounces can organic black beans drained & rinsed
3 tablespoon taco seasoning I used Trader Joe's brand
½ cup sour cream room temperature
4 ounces cream cheese room temperature
¾ cup fresh cilantro chopped
½ cup scallions chopped
½ teaspoon cayenne pepper optional
2 cups mexican cheese shredded & divided 1 cup for the sauce, ¾ - 1 cup on top

Heat up a pan on medium heat, once hot, add oil followed by garlic and jalapenos. Cook for a minute.
Add onions and green bell pepper. Add just a tiny pinch of salt (not too much because the cheese and taco seasoning has enough salt.) Cook for 7-8 minutes until bell peppers are lightly browned.
Now add the enchilada sauce and black beans. Stir.
Add taco seasoning. Stir.
Add sour cream and cream cheese. Stir. It'll slowly become nice and creamy in a couple of minutes.
Now add cilantro and scallions. Stir.
Add 1 cup of Mexican blend cheese. Stir.
Add cayenne pepper (optional).
Transfer the dip into a baking dish - I used a 7" x 11" baking dish.
Top with ¾ - 1 cup of cheese.
Cover with foil and bake in the oven at 400 degrees for 20 minutes covered. Then bake for 5 minutes uncovered. Then broil for 1 minute.
Remove from the oven and let it sit for at least 30 minutes because the dip will be jiggly. Let it settle else you will end up with a soupy mess.